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Apple Tart

Apple Tart

120 min
For 6 servings

Tip: In France, apple tart is served lukewarm as a dessert, possibly with a dollop of cream. It also tastes very good if the apple tart is flambéed at the table with 1 to 2 tbsp of Calvados (provided no children are eating).

  • 250 gflour
  • 125 gbutter
  • 1 pinchsalt
  • 1 tbspsugar
  • 1 pcegg
  • 1 tbspoil
  • 500 gsour apples
  • 2 tbspsugar
  • 1 pcEgg yolk
  • 2 tbspmilk
  • 2 tbspapricot jam
  • 2 tbsplemon juice

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Quickly prepare a shortcrust pastry from the above ingredients using the bamix® SliceSy® with the chopping blade. Put in the flour, 1 pinch of salt, the butter and the egg and mix. Wrap the dough in cling film and store in a cool place for at least 30 minutes.
Peel and quarter the apples and remove the core. Then, cut the apple into slices using the bamix® SliceSy® and disc no. 5. Sprinkle the apple slices with a little lemon juice to prevent them from turning brown. Spread a thin layer of oil on the cake pan and dust with a little flour. Preheat the oven to 200 °C. Take the dough out of the fridge and, with a little flour, roll it out into a round shape the size of the cake pan. Leave some of the dough to form a slightly higher rim. Line the cake pan with this dough. Place the apples very densely on top, in a fan shape. Mix the egg yolk with a little milk using the bamix® whisk and brush the apple slices with this mixture using a pastry brush. In the preheated oven, bake for 40 to 45 minutes on the middle rack using top and bottom heat. Now, sprinkle the apple tart with sugar. The cake can also be spread with apricot jam 10 minutes before the end of the baking time. To do this, use the bamix® whisk to stir the apricot jam with a little water until smooth, then spread the whole cake with it and finish baking.
a round 26 cm cake pan

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